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Message: <blockquote data-quote="cody6766" data-source="post: 2251593" data-attributes="member: 26511"><p>Precision is for baking and chemistry. I measure the first time I make a recipe and usually eyeball the rest. I may use measuring spoons to get in the neighborhood, but I don't bother with how heaped they are or how tightly they're packed because I always add more in the end, right before serving to get the taste and smell just right. I'll admit, I'm a bit of a wannabe chef. My kitchen is like my garage, except I can eat the things I build. I don't cook dinner, I build it. I got spoiled to the finer things while waiting tables in a fine dining restaurant and had to learn the chef's tricks for when I moved up in job. A few failures at home, some demos from the chefs at work and I was well on my way.</p></blockquote><p></p>